Marinated Tuna Sandwiches

4 hoagie or French rolls
4 tablespoons olive oil
2 cloves garlic, bruised
4 tablespoons red wine vinegar
1 red onion, sliced thin
1 (2.25-ounce) can sliced black olives
2 ripe tomatoes, sliced 1/2-inch thick
2 (6.5-ounce) cans white albacore tuna, drained
4 tablespoons chopped fresh basil leaves
Salt and freshly ground pepper to taste

Tear off 4 sheets of plastic wrap, each large enough to wrap a sandwich.
Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half 
with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; 
discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.
 On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, 
tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll 
on and wrap each sandwich tightly in the plastic wrap.
Let stand at room temperature for 1 hour or refrigerate 2 or more hours 
before serving to allow flavors to intensify and "marinate" the sandwich.

If you have only thought of a tuna sandwich as the typical tuna/mayonnaise one, then you have been missing a real taste delight!
Makes 4 sandwiches.

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